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Chickpea Salad with Broccoli and Goat’s Cheese

This dish makes the perfect side for a meat feast or have it on its own.


  • 1 × 440 g tin chickpeas, rinsed and drained

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons flaked almonds (optional)

  • salt

  • 1 head broccoli, cut into tiny florets, and stalk peeled and cut into small pieces

  • finely grated zest and juice of 1 lemon

  • 2 tablespoons torn mint leaves

  • ¼ cup marinated goat’s cheese

  • sea salt and freshly ground black pepper


  • 1.

    Put chickpeas in a serving bowl.

  • 2.

    If using the almonds, heat a small amount of the oil in a small frying pan over medium heat and fry almonds until golden.

  • 3.

    Tip onto a plate you have lined with paper towel, to drain.

  • 4.

    Bring a large saucepan of lightly salted water to the boil, then cook broccoli florets and stalks for 1 minute only.

  • 5.

    Quickly transfer to a colander with a brass skimmer or slotted spoon to drain, then add to chickpeas.

  • 6.

    Add lemon zest and juice, mint, goat’s cheese and olive oil to chickpeas and season to taste with salt and pepper.

  • 7.

    Mix gently but well.

  • 8.

    Scatter with fried almonds, if using, and serve.

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